CN1648239A - Method for producing fruit particle fixing lactic acid bacteria fermenting agent - Google Patents
Method for producing fruit particle fixing lactic acid bacteria fermenting agent Download PDFInfo
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- CN1648239A CN1648239A CNA2004100989072A CN200410098907A CN1648239A CN 1648239 A CN1648239 A CN 1648239A CN A2004100989072 A CNA2004100989072 A CN A2004100989072A CN 200410098907 A CN200410098907 A CN 200410098907A CN 1648239 A CN1648239 A CN 1648239A
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Abstract
The present invention provides a production process of fruit grain fixing lactic acid bacteria fermenting agent. Freeze dried lactic acid bacteria are twice activated and expanding cultured to form soaking liquid I; and apple, etc. cut into grains is added into the soaking liquid I, maintained at 30-44 deg.c for 18 hr, maintained at 50 mbar vacuum degree for 10-20 min, soaked at normal pressure for 10-20 min, drained and bacteria-free packed directly. Or, the drained product is freeze dried, vacuum dried or low temperature dried at 30-50 deg.c, bacteria-free packed and maintained at 4 deg.c. The product has live bacteria amount up to 4E7-1E8 CFU/g, and is used as the fermenting agent for sour milk with grain and pickled vegetable as well as instant fruit product with rich lactic acid bacteria. The present invention has the advantages of low cost, simple process, stable operation, etc.
Description
One, technical field
The present invention is a kind of production method of fruit particle fixing lactic acid bacteria fermenting agent, belongs to technical field of bioengineering, be a kind of novel be the fixing lactic acid bacteria fermenting agent preparation and the utilisation technology of carrier with the fruit grain.
Two, technical background
Raising along with people's living standard, people's health perception is more and more stronger, the food that exploitation has nourishing function is a direction of food development, in food, add some active ingredients, as bifidus factor, probiotic bacterium, VITAMIN, mineral substance, food fibre and bathypelagic fish wet goods, being developed to the product with certain health care functions, is a new trend of present food development.The product that particularly contains living lactic acid bacteria (probiotic bacterium), as living sour milk of benefit etc., its health-care effect approved by consumers in general, but will keep quantity and the activity of probiotic bacterium in the quality guaranteed period, has suitable technical difficulty.Experiment showed, method, can strengthen the activity of probiotic bacterium, improve ability acidproof, bile tolerance by the immobilization cell.The solid support material of being used for fixing of routine is some polysaccharose substances, and as sodium alginate, carrageenin etc., they are acid or have in the environment that sequestrant exists, dissolving easily, thus make cell lose protection.This patent utilizes fruit such as apple grain as carrier, fixing milk-acid bacteria, after the drying, both can be used as directly eat contain the bacterium protective foods, also can be used as fixing lactic acid bacteria fermenting agent, be used to contain the production of fruit yogurt, pickles.Adopt this method to have advantages such as aboundresources, low price, method are simple and easy, stable operation.
Three, summary of the invention
Technical problem the objective of the invention is the problem that exists at lactic bacteria activity (probiotic bacterium) and food grade fixation support in the food that is hard to keep at present and a kind of novel fixing lactic acid bacteria fermenting agent preparation method who develops, this method had both overcome above-mentioned deficiency, simplify granulated yoghurt production technology again, reduced production cost.
Technical scheme
1, be the fixing lactic acid bacteria fermenting agent production method of carrier with the fruit grain:
With cryodesiccated lactobacillus inoculum is that 30-44 ℃ is incubated to curdled milk in the aseptic skimming milk of 6-14% to the quality volume percent, or with the MRS substratum under 37 ℃ with twice of actication of culture.Then with the activatory bacterial classification inoculation in MRS or whey medium, 30-44 ℃ the insulation 18 hours, I is standby as steeping fluid.
Apple etc. is cut into grain, adds among the above-mentioned steeping fluid I, vacuum drying oven is put in 30-44 ℃ of insulation 18 hours then, keeping recovering normal pressure behind the 10-20min under the vacuum tightness of 50mbar, soaks 10-20min again, and taking-up drains, directly sterile packed; Or drain the back and make by lyophilize or vacuum-drying or a common low temperature 30-50 ℃ drying and contain milk-acid bacteria fruit grain, sterile packed, 4 ℃ of preservations.
2, instant type is rich in the production method of probiotic bacterium fruit grain:
Cryodesiccated probiotic bacterium is inoculated in the aseptic skimming milk that the quality volume percent is 6-14%, 30-44 ℃ is incubated to curdled milk, or with the MRS substratum under 37 ℃ with twice of actication of culture, then with the activatory bacterial classification inoculation in Sucus Mali pumilae or skimming milk, 30-44 ℃ is incubated 18 hours, and I is standby as steeping fluid.
Apple etc. is cut into grain, add among the above-mentioned steeping fluid I, 30-44 ℃ is incubated 18 hours, put into vacuum drying oven then,, soak 10-20min again keeping recovering normal pressure behind the 10-20min under the vacuum tightness of 50mbar, taking-up drains, again by lyophilize or vacuum-drying or a common low temperature 30-50 ℃ drying make contain milk-acid bacteria fruit grain after, sterile packed, 4 ℃ of preservations.
Beneficial effect: the present invention is the milk-acid bacteria fixation support with apple grain etc., is applied to contain the production of the instant type fruit and vegetables health product of living lactic acid bacteria (probiotic bacterium) on the one hand; As fixing lactic acid bacteria fermenting agent, be applied to fruit yogurt, pickle production on the other hand:
1. utilize fruit such as apple grain to carry out living lactic acid bacteria (probiotic bacterium) immobilization and cultivate, cultivate that the viable lactic acid bacteria number can reach 4.0 * 10 when stopping as carrier
9The CFU/ gram.
2. culture is after lyophilize, vacuum-drying or common cryodrying, and viable count can reach 1.7 * 10
7-3.9 * 10
8The CFU/ gram can be used as the directly edible protective foods that contains probiotic bacterium.
3. the dried fruit grain uses as the fixing lactic acid bacteria fermenting agent of fruit yogurt, pickle production.
4. this technology is strong to the bacterial classification suitability, and the immobilization that can be widely used in probiotic bacterium commonly used is cultivated.
5. this technology used carrier is a food grade, has advantages such as aboundresources, low price, method are simple and easy, stable operation simultaneously.
6. fruit grain is as the lactic-acid bacteria cells fixation support, overcome the deficiency that conventional carriers is used for the foodstuff production aspect, simplified the production technique of fruit yogurt, pickles again greatly.
7. instant probiotic bacterium fruit and vegetables health food, not only nutritious but also have nourishing function, satisfy the demand of people to health, huge market potential is arranged.
Four, embodiment
Embodiment: with the fruit grain is the fixing lactic acid bacteria fermenting agent production method of carrier:
With cryodesiccated thermophilus streptococcus (S.thermophilus, Nanjing Wei Gang yoghurt production bacterial classification), lactobacillus bulgaricus (L.dellrueckii subsp.Bulgraricus, Nanjing Wei Gang yoghurt production bacterial classification), Lactobacterium acidophilum (L..acidophilus As1.1854, available from DSMZ of the Chinese Academy of Sciences, as follows), lactobacillus rhamnosus (L.rhamnosus As1.120), plant lactobacillus (L.plantarum IFFI 06009), Leuconostoc mesenteroides (Leuconostocmesenteroides AS 1.544) is inoculated into respectively in the aseptic skimming milk that the quality volume percent is 6-14%, 30-44 ℃ is incubated to curdled milk, or with the MRS substratum with twice of actication of culture.Then with the activatory bacterial classification inoculation in whey medium, 30-44 ℃ the insulation 18 hours, standby as steeping fluid.
Apple is cut into the square grain of 0.5cm, add in above-mentioned each steeping fluid, 30-44 ℃ is incubated 18 hours, put into vacuum drying oven then, keeping recovering normal pressure behind the 10-20min under the vacuum tightness of 50mbar, soak 10-20min again, taking-up drains, directly sterile packed, the average viable count of milk-acid bacteria reaches 4.0 * 10 in the product
9The CFU/ gram; With the apple grain lyophilize after cultivating and draining, average viable count reaches 3.9 * 10
8The CFU/ gram; With the apple grain vacuum-drying after cultivating and draining, average viable count reaches 5.7 * 10
7The CFU/ gram; With the 45 ℃ of dryings of the common low temperature of apple grain after cultivating and draining, average viable count reaches 1.7 * 10
7The CFU/ gram.The dried fruit grain is through sterile packed, 4 ℃ of preservations.As the directly edible protective foods that contains probiotic bacterium, or as the fixing lactic acid bacteria fermenting agent of fruit yogurt, pickle production.
Above-mentioned is the application example of the fixing lactic acid bacteria fermenting agent of carrier with the fruit grain:
Use 1. fruit yogurt productions
With the apple particle fixing thermophilus streptococcus (S.thermophilus that makes among the embodiment, the yoghurt production bacterial classification), lactobacillus bulgaricus (L.dellrueckii subsp.Bulgraricus, the yoghurt production bacterial classification) adds with 1: 1 ratio amount by tinning milk 3-5%, packing, 42-45 ℃ of ferment at constant temperature to titration acidity is 80 degree, the coagulating type fruit yogurt is produced in 0-4 ℃ of after-ripening; Or inoculation back 42-45 ℃ of ferment at constant temperature in jar, produce the stirring-type fruit yogurt.The finished product titration acidity is the 113-121 degree, and the viable lactic acid bacteria number reaches 7.3 * 10
7The CFU/ gram.Cost reduces by 60% than the used import throw type leaven of present most of dairy products enterprises, has overcome the unsettled defective of use subculture formula starter quality simultaneously.
Use 2. pickle production
Plant lactobacillus (L.plantarum AS1.557), Leuconostoc mesenteroides (Leuconostoc mesenteroides AS 1.544) with the apple particle fixing that makes among the embodiment add in pretreated Chinese cabbage with 1: 1 ratio, add-on is 3-5%, add auxiliary materials such as an amount of salt, sugar again, 25-35 ℃ temperature fermentation 5-7 days, when the pH of pickled vegetable liquid is 3.5-4.0, take out, after the seasoning, packing.
Pickles of Sheng Chaning in this way, fermentation time has shortened 3 days than traditional spontaneous fermentation, and the high-content that produces nitrite is reduced to 3.35mg/kg by 49.27mg/kg.
Use 3. and be rich in the instant fruit grain production technology of probiotic bacterium:
With the immobilized Lactobacterium acidophilum (L.acidophilusAs1.1854) that makes among the embodiment, the lyophilize of lactobacillus rhamnosus (L.rhamnosus As1.120) apple grain, vacuum-drying, common low temperature 30-50 ℃ drying, obtain average viable count and be respectively 3.9 * 10
8CFU/ gram, 5.7 * 10
7CFU/ gram, 1.7 * 10
7The dried fruit grain that is rich in probiotic bacterium of CFU/ gram.The dry fruit grain is through sterile packed, 4 ℃ of preservations.
Claims (2)
1, a kind of production method of fruit particle fixing lactic acid bacteria fermenting agent:
With cryodesiccated lactobacillus inoculum is in the aseptic skimming milk of 6-14% to the quality volume percent, 30-44 ℃ is incubated to curdled milk, or with the MRS substratum under 37 ℃ with twice of actication of culture, then with the activatory bacterial classification inoculation in MRS or whey medium, 30-44 ℃ is incubated 18 hours, and I is standby as steeping fluid;
Apple etc. is cut into grain, adds among the above-mentioned steeping fluid I, vacuum drying oven is put in 30-44 ℃ of insulation 18 hours then, keeping recovering normal pressure behind the 10-20min under the vacuum tightness of 50mbar, soaks 10-20min again, and taking-up drains, directly sterile packed; Or drain the back and make by lyophilize or vacuum-drying or a common low temperature 30-50 ℃ drying and contain milk-acid bacteria fruit grain, sterile packed, 4 ℃ of preservations.
2, instant type is rich in the production method of probiotic bacterium fruit grain:
Cryodesiccated probiotic bacterium is inoculated in the aseptic skimming milk that the quality volume percent is 6-14%, 30-44 ℃ is incubated to curdled milk, or with the MRS substratum under 37 ℃ with twice of actication of culture, then with the activatory bacterial classification inoculation in Sucus Mali pumilae or skimming milk, 30-44 ℃ is incubated 18 hours, and I is standby as steeping fluid;
Apple etc. is cut into grain, add among the above-mentioned steeping fluid I, 30-44 ℃ is incubated 18 hours, put into vacuum drying oven then,, soak 10-20min again keeping recovering normal pressure behind the 10-20min under the vacuum tightness of 50mbar, taking-up drains, make by lyophilize or vacuum-drying or a common low temperature 30-50 ℃ drying again and contain milk-acid bacteria fruit grain, sterile packed, 4 ℃ of preservations.
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| CNB2004100989072A CN1318571C (en) | 2004-12-13 | 2004-12-13 | Method for producing fruit particle fixing lactic acid bacteria fermenting agent |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101649302B (en) * | 2009-09-04 | 2011-06-15 | 南昌大学 | Method for producing high-activity lactic acid bacteria agent by two-step drying method |
| CN102406104A (en) * | 2011-11-24 | 2012-04-11 | 西华大学 | Szechuan pickled tuber vegetable fermentation composite microbial agent and preparation method thereof |
| CN103710283A (en) * | 2013-12-21 | 2014-04-09 | 安徽大学 | Preparation method of efficient starter for fermented milk |
| CN104663871A (en) * | 2015-03-10 | 2015-06-03 | 浙江大学 | Method for preparing probiotic fresh-cut fruits with vacuum process |
| WO2015186998A1 (en) * | 2014-06-05 | 2015-12-10 | Universiti Malaysia Sabah | Method for the production of dried probiotic food |
| CN109601817A (en) * | 2018-11-27 | 2019-04-12 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of berry grain |
| CN110279117A (en) * | 2018-03-19 | 2019-09-27 | 医迈霖科技公司 | A kind of probiotics frozen dried food |
| CN113455630A (en) * | 2021-07-01 | 2021-10-01 | 四川天味食品集团股份有限公司 | Method for producing pickled radishes based on secondary fermentation |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3503742A1 (en) * | 1985-02-05 | 1986-08-21 | Peter Eckes KG mbH, 6501 Nieder-Olm | METHOD FOR PRODUCING LACTIC ACID FRUIT JUICE PRODUCTS |
| AU3173497A (en) * | 1996-06-21 | 1998-01-14 | Quest International B.V. | Fermentation of fruit products |
| CN1146860A (en) * | 1996-08-01 | 1997-04-09 | 刘维 | Fruit acidophilous milk and producing process thereof |
| CN1466884A (en) * | 2003-04-25 | 2004-01-14 | 上海光明乳业股份有限公司 | Aloe yoghurt matzoon and method for making the same |
-
2004
- 2004-12-13 CN CNB2004100989072A patent/CN1318571C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101649302B (en) * | 2009-09-04 | 2011-06-15 | 南昌大学 | Method for producing high-activity lactic acid bacteria agent by two-step drying method |
| CN102406104A (en) * | 2011-11-24 | 2012-04-11 | 西华大学 | Szechuan pickled tuber vegetable fermentation composite microbial agent and preparation method thereof |
| CN103710283A (en) * | 2013-12-21 | 2014-04-09 | 安徽大学 | Preparation method of efficient starter for fermented milk |
| WO2015186998A1 (en) * | 2014-06-05 | 2015-12-10 | Universiti Malaysia Sabah | Method for the production of dried probiotic food |
| CN104663871A (en) * | 2015-03-10 | 2015-06-03 | 浙江大学 | Method for preparing probiotic fresh-cut fruits with vacuum process |
| CN110279117A (en) * | 2018-03-19 | 2019-09-27 | 医迈霖科技公司 | A kind of probiotics frozen dried food |
| CN109601817A (en) * | 2018-11-27 | 2019-04-12 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of berry grain |
| CN113455630A (en) * | 2021-07-01 | 2021-10-01 | 四川天味食品集团股份有限公司 | Method for producing pickled radishes based on secondary fermentation |
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|---|---|
| CN1318571C (en) | 2007-05-30 |
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